5种常见蔬菜氨基酸组成及营养评价  

Amino Acid Composition and Nutritional Evaluation of 5 Common Vegetables

作　　者：刘凯月 王湘闽 陈肖英 赖志勇 高延芬 杨迪 冯柳娟 黄水林 LIU Kaiyue;WANG Xiangmin;CHEN Xiaoying;LAI Zhiyong;GAO Yanfen;YANG Di;FENG Liujuan;HUANG Shuilin(Shum Yip Space Food and Environmental Testing Technology Co.,Ltd.(Shenzhen),Shenzhen Guangdong 518000)

机构地区：[1]深圳市深业航天食品与环境检测科技有限公司,广东深圳518000

出　　处：《现代农业科技》2023年第2期194-196,200,共4页Modern Agricultural Science and Technology

摘　　要：利用酸水解法测定不同蔬菜中17种氨基酸的含量,并应用氨基酸评分法对其营养价值进行评价。结果表明,除了生菜中不含蛋氨酸、葱中不含半胱氨酸外,其余蔬菜均含有17种氨基酸,种类齐全。5种蔬菜的第一限制氨基酸均为含硫氨基酸(半胱氨酸和蛋氨酸)。用氨基酸比值系数分方法评价氨基酸营养价值,由高到低依次为番茄>葱>生菜>芥菜>白萝卜。综上所述,5种蔬菜中氨基酸含量差异较大,可进行合理搭配构建平衡膳食,以满足人体对氨基酸的营养需求。The contents of 17 kinds of amino acids in different vegetables were determined by acid hydrolysis method, and their nutritional value was evaluated by amino acid scoring method. The results showed that all vegetables contained 17 kinds of amino acids except that lettuce didn′t contain methionine and onion didn′t contain cysteine. The first limiting amino acid of the five vegetables was sulfur-containing amino acid( cysteine and methionine). The nutritional value of those vegetables was evaluated with score of ratio coefficient of amino acid(SRCAA) method, and the order ranked as tomato>green onion>lettuce>mustard>white radish. To sum up, the contents of amino acids in the5 kinds of vegetables were quite different, so different vegetables should be reasonably matched to meet the human demand for amino acid intake.

关 键 词：蔬菜 氨基酸 营养评价 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]